Professional Documents
Culture Documents
Core Competency
Unit of Competency:
Prepare and Produce Bakery Products
Module Title:
Preparing and Producing Bakery Products
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
2
The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall
be prepared during the workshop to support in the implementation of the training program.
This module is prepared to help you achieve the required competency, in “BREAD
AND PASTRY PRODUCTION NCII”.
This will be the source of information for you to acquire knowledge and skills in
this particular competency independently and at your own pace, with minimum
supervision or help from your facilitator.
Remember to:
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
Submit outputs of the task sheets and job sheets to your facilitator for evaluation
and recording in the Accomplishment Chart. Outputs shall serve as your portfolio
during the institutional competency evaluation.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
3
4 Prepare and Display Petits Fours Preparing and Display Petits TRS512321
Fours
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
4
MODULE CONTENT
Introduction:
This unit deals with the knowledge and skills required by bakers and
pastry cooks (patissiers) to prepare and produce a range of high-quality
bakery products in commercial food production environments and hospitality
establishments.
Learning Outcomes:
At the end of this module you MUST be able to:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
5
Contents:
1. Varieties and characteristics of bakery products.
2. Historical and cultural, aspects of bakery products.
3. Underlying principles in making bakery products.
4. Knowledge commodity on including quality indicators of ingredients for bakery products,
properties of ingredients used, interaction and changes during processing to produce required
characteristics.
5. Properties and requirements of yeast and control of yeast action.
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula.
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment.
Assessment Criteria:
1. Required ingredients are selected, measured and weighed according to recipe or production
requirements and established standards and procedures
2. A variety of bakery products are prepared according to standard mixing procedures/formulation/
recipes and desired product characteristics
3. Appropriate equipment are used according to required bakery products and standard operating
procedures
4. Bakery products are baked according to techniques and appropriate conditions; and enterprise
requirement and standards
5. Required oven temperature are selected to bake goods in accordance with the desired
characteristics, standards recipe specifications and enterprise practices
Conditions:
Commercial mixers and attachments Ovens
Cutting implements Moulds, shapes and cutters
Scales Baking sheets and containers
Measures Various shapes and sizes of pans
Bowls
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written
examination
Observation
Demonstration
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
6
Learning Outcome # 1
DEFINITION OF TERMS
This Learning Outcome deals with the development
PREPARE BAKERY PRODUCTS
of the Institutional Competency Evaluation Tool
Read: Information Sheet 1.1-1 which trainers use in evaluating their trainees after
finishing a competency of the qualification.
1. Culinary and technical terms
related to bakery products Go through the learning activities outlined for you on
2. Baking equipment the left column to gain the necessary information or
3. Specific baking ingredients and knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
its substitution
The output of this LO is a complete Institutional
4. Applied mathematical Competency Evaluation Package for one
operations Competency of BREAD AND PASTRY
5. Types, kinds and classification PRODUCTION NCII. Your output shall serve as
of bakery products one of your portfolio for your Institutional
Competency Evaluation for Preparing and
Producing Bakery Products.
Answer: Self Check 1.1-1 Feel free to show your outputs to your trainer as you
Perform: Task Sheet 1.1-1 accomplish them for guidance and evaluation.
Read: Information Sheet 1.1-2 This Learning Outcome deals with the development
1. Mixing of the Institutional Competency Evaluation Tool
which trainers use in evaluating their trainees after
procedures/formulation/recipes finishing a competency of the qualification.
and desired product
characteristics of variety bakery Go through the learning activities outlined for you on
products the left column to gain the necessary information or
2. Baking techniques, appropriate knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.
conditions and enterprise
requirements and standards After doing all the activities for this LO1: Prepare
3. Temperature ranges in baking Bakery Products; you are ready to proceed to the
bakery products next LO2: Decorate and Present Bakery Products.
Answer Self Check 1.1-2
Perform: Task Sheet 1.1-2
Read: Information Sheet 1.1-3
1. Occupational health and safety
Answer Self Check 1.1-3
Perform: Task Sheet 1.1-3
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
7
Definition of Terms
Term Explanation
Acidity Sourness is the taste caused by the presence of acids in solution.
Different types of fermentation produce different acids. When milk
sours, lactic acid is formed, and when vinegar is made from apples or
grain, ascetic acid is formed. Sour rye bread is made by the addition
of sours or ferments containing bacteria, which produce various acids,
but mostly lactic and ascetic.
Alcohol The alcohol formed during the fermentation of sugar by yeast is ethyl
alcohol, the same alcohol found in beer and whisky (chemically
known as ethanol)
Ambient Temperature Temperature of the surrounding area, room temperature
Antioxidant A material which, when added to a product, extends the life of the
product by protecting it against oxidisation.
Appearance Visual stimulation, whether or not it looks attractive
Ascorbic acid Vitamin C
Baking Time Time taken to complete the baking process
Boiling point 100°C
Bake Out Bake for the full extent
Bake/Baking Subjecting food to heat inside an enclosed area: oven
Bakers Flour Flour which produces dough’s having good gas retention properties
and strong, elasticity. Usually associated with higher protein content.
Batch A given quantity determined by the amount needed.
Bind Combining two or more ingredients to form a mixture.
Creaming The process of beating sugar and fat for the purpose of incorporating
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
8
Term Explanation
air.
Docking Punching a number of vertical impressions into a dough so that the
dough will expand uniformly without bursting during baking.
Dusting flour A flour used to prevent sticking of products to the bench or
equipment.
Egg wash Egg or egg yolk with some milk or water added, for brushing
products prior to baking to improve colouring and to give a glossy
sheen when baked.
Elasticity The property whereby dough’s regain their original shape after having
been stretched or otherwise distorted.
Enzyme A substance produced by living organisms which has the power to
bring about changes in organic materials.
Fermentation The chemical changes of an organic compound due to the action of
living organisms (yeast or bacteria), usually producing a leavening
gas.
Formula A recipe giving ingredients, amounts to be used and a method of
combining them.
Gelatinise Heated water entering a starch granule, rupturing it, and allowing the
contents to spill out and form a colloidal suspension.
Glaze A coating that is applied to baked products for protection and
appearance.
Gluten The protein of wheat flour which combines with water forming a
rubbery mass which retains the gas and steam in baking and gives
volume to the product.
Kneading To manipulate dough by folding and pressing until the required
consistency is obtained.
Lean dough A dough that is not very rich in fat, sugar and eggs, or one that
contains a smaller percentage of these ingredients than the average.
Leavening Raising or lightening by air, steam or gas (carbon dioxide). The agent
for generating gas in a dough or batter is usually yeast or baking
powder.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking
powder.
Moulding Manipulation of dough to provide a desired size and shape.
Moulding Manipulating dough into the desired shape.
Oxidization The colouring of certain fruits due to exposure to air.
Proof (American) The rise of yeast dough’s during proving, usually referred to as the
amount of increase in volume of the product after being shaped and
before going to the oven: half prove = 50% increase in volume three-
quarter prove = 75% increase full prove = doubling in volume.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
9
Term Explanation
Prove (Australian) The rise of yeast dough’s during proving, usually referred to as the
amount of increase in volume of the product after being shaped and
before going to the oven: half prove = 50% increase in volume three-
quarter prove = 75% increase full prove = doubling in volume.
Prover A cabinet into which yeast goods are placed before baking.
Leavening Agent Ingredients used to introduce carbon dioxide, like yeast or baking
powder.
Quark A mild tasting curd cheese. It is moist in texture and used in fillings
and toppings.
Rich Dough One that contains more than average of the enriching ingredients fat,
sugar and eggs.
Shortening Fat or oil used to tenderise baked products.
Sifting To pass through a fine sieve for effective blending, for aerating and to
remove foreign or oversized particles.
Skinning The drying out and forming of skin on uncovered doughs.
Slack dough A dough containing excess water.
Water absorption Water required to produce a dough of a desired consistency. Flours
vary in ability to absorb water. This depends upon the age of the
flour, moisture content, wheat from which it was milled, storage
conditions and milling process.
Zest The finely grated oily coloured outer skin of washed, untreated citrus
fruit.
Zitron The candied fruit of the cedrat tree, green to yellow in colour; the
flavour of its fleshy aromatic part is desirable in European festive
baking.
Ovens
Bakery goods are baked in special ovens with a large flat base. Sometimes they will be
brick for breads but for pastries you need an oven with more versatile heating elements.
There is much better and wider choice with modern ovens. There are deck ovens, electric,
gas and wood fired.
There are rack ovens that will take an entire rack full of trays. These will
pick a rack up off the floor and rotate the rack in the oven. They are fan
forced which distributes the heat better throughout the oven.
Brick floored electric ovens have been notorious with irregular heat on
base with ‘hot spots’ and ‘cold spots’ in the ovens.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
10
Prove: The meaning is: if the dough rises then it has proved to be good.
Warm environment with high humidity is required as this will allow the yeast to reproduce
and make the dough rise and increase in size.
Modern proofers will also retard.
Retarders:
This is a chilled environment with high humidity that will hold the dough and not allow
the yeast to grow.
Modern proofer/retarders will work together, hold the raw dough in
a chilled environment and then will turn off the chilling and turn on
the heater and allow the yeast to grow, expand the dough to its full
capacity, ready to bake.
This oven can take trays with built in rack or will take an entire
rack as shown in photo.
Mixers
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
11
Flour
Wheat is the prime grain that flour is obtained from for the baking industry. White flour is
the most popular flour. This is because other parts of the wheat grain are harsh and are
unpopular with the general public. This is not to say they are not good to eat.
The following information relates to dough’s for bread and yeast goods, not pastry.
Flour consists of the following elements on average:
Starch 64 – 71%
Protein 9 – 14%
Sugar 2 – 4%
Moisture 11 – 15%
Fat 1 – 2%
Enzymes naturally occurring in wheat
flour
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
12
STARCH 64% – 71%, provides main body structure through gelatinisation – bursts
(through heat) and swell.
Starch is broken down by enzymes into simple sugars, which are to be used by
yeast as food.
In unleavened dough like pastry this gluten structure allows for it to be stretched out over
a large area without breaking.
SUGAR
Sucrose 2 – 4%: all plant material naturally contains sugar.
1.5 – 2% is sufficient for gas production up to 5 hours (Bulk Ferment
Time) plus glucose, plus dextrose (inversion of cane sugar).
If flour is low in these sugars, malt can be added to formulae, to allow
longer Bulk Fermentation Times. (BFT)
MOISTURE 11 – 15%
The natural proportion of water depends on conditions of growth, storage and milling.
Wheat is a hard grain and needs to be soaked in water to aid the milling process.
There are laws pertaining to the amount of moisture allowed in flour. In Australia it cannot
be more than 15%.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
13
ENZYMES
Diastatic – Amylase change starch in sugars.
Proteolytic – Conditions the proteins
Responsible to soften the gluten, dough tolerance is reduced and could cause collapsing of
the bread, especially in wholemeal products.
Salt
Salt is a natural mineral that consists of 6 parts chlorine and
4 parts sodium.
Yeast
Baker’s yeast, Saccharomyces cerevisiae, is manufactured specially for the
production of Yeast Goods.
It is a unicellular organism yet each microscopic cell contains a multitude of
enzymes capable of carrying out the most intricate series of chemical
reactions.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
14
Because it is a living organism, baker’s yeast is very perishable and must have optimum
storage conditions.
Compressed yeast should be stored in dark and cool conditions; it is best used for
up to two weeks after manufacture, as it slowly loses its strength.
Yeast produces carbon dioxide and Ethyl alcohol, by changing sugars.
The activity of yeast is destroyed at temperatures above 55°C. and may be severely
impaired at temperatures over 45°C.
Production of Flavour
Imparts flavours during fermentation through flavour substances such as organic acids,
esters, alcohols and ketones.
Nutrition
Yeast is rich in protein and B Vitamins. It must not come into
direct contact with salt, sugar or fat.
Dough temperature:
The warmer the dough temperature, faster rate of fermentation
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
15
The cooler the dough temperature the slower the rate of fermentation
Acidity:
4 – 6pH range. Outside these, activity is slower
Yeast Quantity:
Lower quantities of yeast will result in longer proof.
Amounts of salt and fat also inhibit the rate of fermentation or the activity of yeast.
Remember: yeast is a living thing. It needs to be cared for and used properly.
Water
Hydrates gluten forming proteins (Gliadin and Glutenin)
Dissolves and disperses salt and sugars and carries sugars
to the yeast which it can only use in liquid form
Provides moisture for yeast to grow
Hydrates dry yeast and disperses both dry and compressed
Controls dough temperature
Controls dough consistency
Wets and swells starch during baking (gelatinisation) – makes it available to
analyse enzymes
Controls enzyme activity (enzymes are active only in liquid or semi liquid
mediums)
Increases shelf life
Contributes to eating qualities.
Bread Improvers
Ensures additional food supply for yeast
Contains malt which is changed into maltose and changes starch into simple sugar
easily fermentable by yeast
Contains chemical stimulants ensuring adequate source of nitrogen– essential for
building up protein in newly forming yeast cells
Modifies gluten so that the dough is mature as it comes from the mixer. This is
required to hold increased CO2 Gas produced by the fermenting yeast.
GAS PRODUCTION
GAS RETENTION
This is what makes a yeast dough rise.
These extra ingredients may be added to a basic yeast formula to improve product
qualities in the following areas:
Improve eating qualities
Add nutritional value
Add visual appeal
Improve keeping qualities
Add and improve flavour.
Fats
Fats are added in varying proportions to bread and yeast goods. The % below are just an
indicative amount.
Fat is a generic term; it can mean oil, butter, margarine, shortening. Each have their own
advantages and disadvantages, cost and flavour benefits. Storage requirements also are
important.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
17
Level:
Bread, normal 2%
Buns 5 – 7%
Fruit Loavel 9– 15%
Croissants 45%
Brioche up to 50%
The addition of fat to Yeast Goods will improve bread quality and
although fat is not an essential ingredient, it is important in assisting
the slicing of the product, especially when slicing bread, by
lubricating the slicer blades.
Fat contributes to the volume, softer texture, brighter crumb colour and better keeping
qualities. There are many fats available to baking industry and some are specially
manufactured to contain other compounds such as emulsifiers (TEM and SSL). Some fats
contain sugar and others may contain water.
It should always be remembered that butter provides better flavour to the product when
deciding upon what type of fat to use.
Effects of fat
Improves slicing
Softer crumb
Shorter eating crumb
softer crust
Better keeping qualities
Increases volume
Shorter eating crust
Emulsified fats retard crumb
Enhances firmness
Sugar
Level:
Up to 5% increases fermentation
Over 5% retards fermentation.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
18
Effects of sugar
Softens crumb
Sweetens
Increases crust and whiter crumb colour
Increased levels slacken or weaken the dough
Greater water retention (stays moist, therefore better shelf-life)
Better eating qualities, but high quantities result in bread flavour loss.
Milk Powder
Level:
“Food Standards” stipulate that Milk Bread must contain 4% non-fat milk solids on the
dry crumb.
The purpose of this regulation is to increase the food value in protein and mineral content,
therefore Skim Milk Powder (reduced fat) is mostly used.
Eggs
Eggs can be purchased as follows:
Shell Egg
Liquid Egg or Egg Pulp
Frozen Egg
Effects of eggs
Moistening
Enriching due to fat in the yolk
Increased nutritional value
Emulsifying, due to lecithin in the yolk, therefore better keeping qualities
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
19
Bran
Bran is the by-product of the brake system after all the available endosperm has been
removed. Bran can vary in particle size and composition, depending on both wheat type
and the efficiency of the milling system. Some bran is sold for Human Consumption as it
is a good source of insoluble dietary fibre.
Effects of Bran
Darker crumb colour
Lower volume, due to the non-gluten forming proteins
Increased water levels
Shorter mixing times
Higher fibre intake, assisting in bowel function.
Dried Fruit
Dried fruits evolved as a way of preserving excess fruits when
they were in abundance to be enjoyed when fruits were not
readily available because of the season.
European seasons are extreme so little food is grown in winter.
Drying of fruits made them available for Christmas and Easter
celebrations.
Almost any dried fruit or nut can be added to yeast goods.
Most commonly dried fruits used are sultanas, currants, raisins, mixed peel and
dates.
All fruit should be washed prior to use and then thoroughly dried, to avoid
discolouration of the dough.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
20
Nuts
The most commonly used nuts are hazelnuts, walnuts, almonds and peanuts.
Nuts have a very high fat content. Large amounts used in bread making
need the addition of extra yeast and also extra gluten.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
21
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
22
Fruit
Dried fruits should be washed and well-drained before added to dough’s.
This will reduce water absorption from the dough, increase yield, improve
eating quality, and increase volume by producing more steam in the
product during baking.
Gluten
The addition of heavy fruits to doughs can have a detrimental effect on
the shape of the finished product. Gluten can be added to strengthen the
dough structure to produce a more bolder product.
Excess sugar can also affect the dough structure so extra gluten will help
this effect as well.
Production
Water temperature for required Finish Dough Temperature (FDT)
The ideal FDT for no-time, rapid or instant dough’s is 27°–29°C.
The variation of water temperature is known as your experience figure
because the required water temperature to finish dough at a pre-determined
figure is based on bakery conditions and the baker’s experience. These
include:
1. Climatic conditions
2. Bake house environment
3. Dough size
4. Mixer speed
5. Flour temperature
6. Mixing time
7. Specialty ingredient additions–gluten, conditioners, etc.
8. Experience.
Note: In subsequent topics, students should refer back to these notes when calculating
dough quantity and required water temperature for FDT.
Actual:
Required FDT 28ºC
Multiply by 2 x2= 56ºC
Subtract actual flour temp __________
Subtract Experience
Calculated req. water temp __________
Actual water temp. used __________
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
24
Required yield is the number of units to be produced multiplied by the scaled unbaked
weight:
3 units @ a scaled weight of 0.520 kg (3 x 0.520 = 1.560 kg)
4 units @ a scaled weight of 0.300 kg (4 x 0.300 = 1.200 kg)
5 units @ a scaled weight of 0.800 kg (5 x 0.800 = 4.000 kg)
Gives the total Required yield (dough weight) = 6.760 kg
Add up the new recipe and the total weight should be sufficient to produce the required
dough weight.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
25
FERMENT DOUGH
Made in
two stages
Stage 1: Stage 2:
Contains: Process to a
dough with
20% of the flour Add Ferment remaining
All water ingredients:
All yeast
Up to 5% sugar
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
26
Ferment for 30
minutes,
(doubled in size)
After Bulk
fermentation
(doubled in size),
dough is ready to be
scaled off
Setting a Ferment
1. Disperse yeast in water, whisking vigorously to break down lumps. Add small
sugar to stimulate the yeast
2. Mix in flour, mixing to produce a smooth batter then whisk to aerate to stimulate
the action of the yeast.
3. Cover and allow to rest in warm environment 32°C for
approximately 25-35 mins
4. Allow the ferment to stand until it begins to fall away
(starts to sink in the middle). This will take
approximately 25 minutes depending on the
environment.
5. For many years the ferment and dough method was
traditional because it ensured a thorough ripening of the
dough, particularly when slower types of yeast were
used.
6. Yeast requires Dextrose sugar (Glucose) before it can
ferment, but because it contains enzymes which are
capable of changing both Cane sugar (Sucrose) and Malt sugar (Maltose) into
dextrose, almost any sweet material (except milk sugar) can act as a food material.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
27
Wheat flour contains 2.5% of these sugars, so any flour, water and yeast mixture will
ferment.
Important to note:
The optimum is approximately 12.5%;anything above this will have a retarding effect on
the dough.
When dough’s are made with high sugar levels additional yeast must be used.
This is the experience component.
Remember: Yeast is a living organism, nothing is constant.
Remember
The fermentation stage is when a lot of the dough flavour is developed so choice of
method is important.
For dough’s that have large amounts of ingredients that retard the growth of the yeast, the
ferment method is better for flavour development.
Dough mixing
This dough’s need to be well developed before the fruit is added.
Do not mix excessively after adding the fruit, as this may cause the fruit
to break up, particularly if it has been washed
Rest period
A recovery time of approximately 10 minutes following mixing will ensure that the dough
is suitable for processing
Moulding
The dough pieces should be adequately moulded and/or rolled. However excessive
handling will produce roughly finished products.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
28
Final prove
A temperature of 30° – 40°C with a relative humidity (RH) of 80 – 85% to prevent
skinning is recommended.
Excessive steam in the final proves will cause the formation of a tough, leathery crust and
should be avoided at all times.
Over-proving weakens the dough structure and could cause it to collapse in the oven
Baking
Due to the high sugar content, an oven temperature of approximately 190° – 210°C is
usually most suitable for buns and loaves.
To prevent the crust toughening and the possible collapse of the products, steam injection
should not be used.
Buns should only be baked enough to prevent collapse or shrinkage after
removal from the oven.
The shiny surface usually associated with this type of product is best
obtained by washing immediately after baking with a sugar syrup or bun
wash
Decoration
Decoration will be similar but slightly different for each product. Moist yeast product is
produced to be consumed on the day or soon after being produced.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
29
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
30
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
31
Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery products,
properties of ingredients used, interaction and changes during processing to produce required
characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability of an
establishment
Assessment Criteria:
Conditions:
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written
examination
Observation
Demonstration
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
32
Learning Outcome # 2
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
33
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
34
It is warmed to body temperature and spread thinly over unbaked product. When
baked it should have a golden crust of nut topping. When cool the product can be
sliced and filled with a crème pâtissière filling or served plain.
It can be produced in large pieces or in thin sheets for slicing and cutting into
individual pieces.
Fillings
Crème pâtissière
Starch thickened milk that can be flavoured and coloured to enterprise
requirements. It is stable at high temperatures and will sit at room temperatures for
extended periods.
Many commercial mixes contain preservatives that extend shelf life at room
temperatures.
Fruit fillings
Most fruits used as filling need to be stabilised in a starch gel.
This is because when sugar is added to fruit it will dissolve
and the free liquid boils inside the dough and is detrimental to
the finished product.
Fruits will need to be cooked before being used in fillings.
Some fruits may not cook inside the dough before the dough
has baked.
Canned fruits are economical when used in fillings for 34anish and steussel
doughs.
Solid pack ‘Pie’ fillings can be purchased to fit this need. This is fruit in a can that
has no added water or syrup. However, when sugar is added to this is does dissolve
so that liquid needs to be stabilised.
There are proprietary powders that can be added to fruit mixes. These are pre-
gelatinised gels. They rehydrate when added to the pie mixes and hold the moisture
in suspension.
Cream
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
35
Whipped fresh cream flavoured with sugar and vanilla has always been popular as a filling
but needs to be kept in a controlled environment. It is not suited to hot climates.
Nut fillings
Nuts can be ground and mixed with sugar and liquids to form pastes.
Cheese fillings
Quark, cottage and cream cheeses can be sweetened and flavoured before being used as
fillings. Some cheeses with high moisture contents can be stabilised with the addition of
starch that will thicken during the baking process.
All fillings used in yeast goods:
Add flavour
Add interest
Add food value.
Sugar syrup is the simplest and this must be added while the product is still hot; brush
lightly and quickly over the surface.
If too much is added it will soak into product and make soggy.
When added to hot product the water evaporates away leaving stick sugar paste than
reflects the light and SHINES.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
36
Do not add water to jam; this will dilute the glaze and flavour.. same as sugar syrup, when
brushed on hot excess water will be evaporated away leaving shine and extra flavour.
Icing sugar; Sift over Danish pastry that is not coated in apricot jam.
Fondant
Apply after tempering and when product has cooled. When cool the fondant should have
an appealing shine.
Bienenstich
Bienstich glaze is applied before product is baked.
A mixture of flaked almonds hone, cream and sugar is cooked on stove to amalgamate.
Can be stored in refrigerator until required.
To use: warm slightly until it flows off the spoon. Apply evenly and thinly over the top of
unbaked dough piece.
When baked in the oven the sugars caramelise and when cooled the topping has an
appealing flavour and colour. The top will also have a crunch from the sugar and nuts.
The topping must be brown before removing from the oven or it will not be crisp and
crunchy. Care must be taken not to burn the sugar. It will then be bitter and be black in
colour.
Fillings
Fresh Dairy Cream
Flavoured with sugar and vanilla essence.
Slice cooled product like buns and donuts and pipe whipped cream into
centre; these product will need to be stored in controlled environment as
the cream melts in warm environment and can have unacceptable
bacterial growth if not controlled.
Crème pâtissière
Flavour and pipe into finished product in place of fresh dairy cream. It can be used in
36anish pastry with fruit to act as binding agent for fruit and add moist mouth feel:
It can be placed in or onto the yeast good before or after baking.
If it is placed on the outside of the product it will need to be glazed before being presented
for consumption. Starch thickened products will dry on the surface when exposed to the
air diminishing the eating quality.
Nut fillings
Make into paste with sugar and spices then use in 36anish pastries.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
37
Toppings
Gels
Apply to top of fruits added to Danish pastries after baking.
Fruit Decors
Fresh or canned fruits can be added to baked pastries. A pocket
can be baked then crème patisserie is added with strawberries as
the fruit. Strawberries are delicate and do not bake well like
apricots.
These will be glazed with gel to add shine and eye appeal.
Product decorated with fresh fruits will have a limited life but, as
most yeast goods are consumed on the day of production, this is not a big issue.
Crumbles
Apply thinly to top of unbaked product and it will bake and leave a nice crust on finished
product.
Crumbles add textural diversity and interest to the finished product.
Frosting
Apply to baked product after cooling. These will have a lighter sweetness than fondant due
to the fat content.
They add pleasant mouth feel and interest to the finished product.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
38
At times they may be stacked to show abundance but this can cause product on the bottom
to be squashed.
Display in bakery
Most are displayed on trays that contain up to 12 portions. Service is taken from the back
of the tray. Larger pieces might be presented individually on doyley and cardboard bases.
Doyleys are used extensively in presentation as it is a barrier between the product and
service ware.
From the restaurant show case or buffet trolley
When purchasing your morning coffee a selection of bakery goods will be displayed for
customer selection. At the café they will be behind a safety barrier.
In fine dining hotels it can be displayed on a trolley that is wheeled up to the table for the
customer to choose. This is an old practice and is not used in many places these days.
Service ware
These are the platter trays and plates that are used to
display and serve product in cafes and dining rooms.
They can also be used in conjunction with doyleys
between product and service ware.
A good display should highlight the product at its best.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
39
Multiple choice
1. A kind of glazing, normally 1 part sugar, & 1 part water boiled and let cool
a. Glazing of yeast goods
b. Boiled apricot jam
c. Frosting
d. Sugar syrup
3. Apply to baked product after cooling. These will have a lighter sweetness then
fondant due to the fat content.
a. Frosting
b. Icing sugar
c. Boiled jam
d. Fresh dairy cream
4. Apply thinly to top unbaked product and it will bake and leave a nice crust on
finished product.
a. Crumbles
b. Frosting
c. Icing sugar
d. Boiled jam
5. Flavor and pipe into finished product in place of fresh dairy cream.
a. Fruit décor
b. Crème patissiere
c. Boiled jam
d. Icing sugar
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
40
Multiple choice
1. D
2. B
3. A
4. A
5. B
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
41
Contents:
1. Varieties and characteristics of bakery products
2. Historical and cultural, aspects of bakery products
3. Underlying principles in making bakery products
4. Knowledge commodity on including quality indicators of ingredients for bakery
products, properties of ingredients used, interaction and changes during processing to
produce required characteristics
5. Properties and requirements of yeast and control of yeast action
6. Culinary and technical terms related to bakery products commonly used in the
industry.
7. Expected taste, texture and crumb structure appropriate for particular bakery products.
8. Ratio of ingredients required to produce a balanced formula
9. The influence of correct portion control, yields, weights and sizes on the profitability
of an establishment
Assessment Criteria:
1. Bakery products are stored according to established standards and procedures
2. Packaging are selected appropriate for the preservation of product freshness and eating
characteristics
Conditions:
Methodology:
Lecture
Actual Demonstration
On- the-job training
Video Presentation
Assessment Method:
Oral questioning and written
examination
Observation
Demonstration
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
42
Learning Outcome # 3
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
43
Freezing
If freezing baked bakery products care must be taken not to squash them when wrapping.
This will cause them to be deformed when thawed out.When freezing be sure to label with
the date of freezing and use the FIFO (‘First In, First Out’) rule.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
44
Croissants will be considered stale the next day when they lose crispness. After baking it
is best to freeze them if you wish to store them for any period of time:
Thawing is quick as the product is light
Thawing is best at room temperature.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
45
RECIPES
Method:
Disperse yeast through the water and add the dry ingredients on top
Mix into a clear, well developed dough
FDT 28ºC and allow to rest.
Scale off @ .060gm each
Hand Up – as appropriate
Intermediate proof 5 mins (covered)
Final mould– as for round buns
Proof – 35ºC 80% RH
Bake at 220ºC for 15 mins
Remove from oven, place onto a cooling wire. Brush with Bun Glaze whilst still hot on
removal from the oven
When cold, decorate with fondant.
Finishing alternatives
Cream Buns
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
46
Using a serrated edge knife, slice the bun in half in a downward scaling motion, don't
cut right through so as to leave a hinge
Open the buns and pipe a little raspberry jam into the base of the bun
Fill the bun with fresh whipped cream (sweetened) as instructed by teacher
Dust with icing sugar and dress for final presentation.
Finger Buns
Ice the top of finger bun with thinned warm fondant or fudge icing
Then dip into coconut following the teacher's instruction to achieve the
desired finish.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
47
Fruit Buns
B Currants 10 0.100
Sultanas 25 0.250
Mixed Peel 6 0.060
Total 2.360
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
48
Chelsea Buns
C Currants 30 0.250
Mixed Peel 6 0.050
Brown or Castor Sugar 25 0.200
Cinnamon, ground 1 0.005
Butter, melted As required
Total
Method:
Mix "A". Mix "B". Add "B" into "A" and mix into a clear, well developed dough
FDT 28ºC. Intermediate proof 5 mins (covered)
Pin it out to size: 76 cm x 50 cm. Brush with cool melted butter and sprinkle "C" over
brushed area, or use alternative fillings
Lightly press fruit into dough. Roll up tightly and water wash to seal
Brush top with melted butter
Scale off: Mark into desired pieces and cut
Tray up
Proof – 35ºC 80% RH
Bake at 200ºC for 15 mins
Sprinkle with Castor sugar on removal from oven and place onto a cooling wire. Brush
with bun glaze and decorate with fondant when cold.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
49
Total 2.815
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
50
Christmas Stollen
Method:
Remove 200gm of plain dough from batch. Mould into 2 x 100gm pieces
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
51
Take the remaining dough and carefully fold in fruit from group 4
Scale and mould fruit dough into 2 even pieces
Allow dough to recover for 5 minutes
Pin out plain dough to a square shape approximately 1.5mm thick
Pin out fruit dough to a square shape. (See diagram next page)
Mould marzipan into 2 pieces the same length as the fruit dough
Fold in marzipan into 2 pieces the same length as the fruit dough
Wrap each unit inside a plain dough square
Place units into vienna slippers and prove at 28 – 30°C
Prove to ½ proof only
Bake at 200 – 220°C with steam
When baked, brush liberally with melted butter while still hot
Dust with vanilla sugar place onto a cooling wire and allow to cool completely
When cold, dust with icing sugar and wrap in plastic to prevent drying out.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
52
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
53
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
54
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
55
Croissants
If butter is used, best results occur if dough is prepared 1 day in advance
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
56
MAKE UP PROCEDURE:
Plain Croissants:
1. Roll out prepared dough to 1100mm x 400mm
2. Cut dough lengthwise to create 2 strips 1100mm x 200mm
3. Lay strips on top of each other
4. Cut 20 triangle shapes with a base line of 150mm each
5. Brush off all excess flour and roll up the croissants
6. Place onto a clean and lightly greased 2/lGN baking tray
7. Lightly egg wash and half prove at 36ºC, low humidity
8. Bake at 230°C for approx. 12 – 15 min
9. Remove from baking tray and place onto a cooling wire.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
57
Croissant Fillings
Method:
Marzipan Filling
Group Ingredients % Weight Costing
A Butter 100 1.000
Raw Marzipan 7.89 0.078
Total 1.078
Method:
After baking glaze with apricot jam, sprinkle with toasted almonds and dust with icing sugar
Add filling 30 gm per croissant.
Chocolate
Group Ingredients % Weight Costing
Total 1.000
Method:
After baking glaze with apricot jam, and pipe line with dark chocolate. For easier production
chocolate may be cut into 15 cm long sticks
Add filling 15 gm per croissant.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
58
Danish Pastry
Danish pastry is leavened puff pastry dough with a rich, delicate and flaky texture. It can be made
with a variety of sweet and savoury fillings in different sizes and shapes.
Usually eaten for breakfast or afternoon tea. Danish Pastry with savoury fillings are also very
suitable for snacks (lunch trade).
Dough
Group Ingredients % Weight Costing
A Bakers Flour 100 1.000
Yeast, compressed 5 0.050
Salt 1.5 0.015
Sugar 4 0.040
Bread Improver 1% MRU 0.010
Butter, unsalted 4 0.040
Water 37.5 0.375
Egg 22.5 0.225
Milk Powder 4 0.040
B Butter or 55 0.550
Royal Danish (Margarine)
Total 2.345
Method:
Calculate sufficient dough to produce 24 x 11cm square individual Danish pastry (60g)
Allow 10 % scrap pastry from cutting when calculating
Mix "A" into a clear, well developed dough, keep cold
Roll out dough 75 x 50 cm
Shape "B" to a rectangle 2/3 of dough size and place onto dough
Give a single turn (Fold in 3 )
Cover with a damp cloth and return to fridge for 15 minutes
Repeat turning two more times
Finished pastry should have 3 x single folds
Roll out pastry to 4 mm thickness
Cut fill and finish as required.
Danish Pastry Make Up Procedure:
Roll out prepared dough to 620mm x 420mm
Cut into l00mm x 100mm squares, to produce 24 pieces
Fill and fold into designated shapes. 8 of each variety
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
59
YIELD: 24 units.
Custard
100
centre to
overlap
100
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
60
Danish Pastry Dough is very similar to Croissant Dough; it only varies in the egg quantity
for Danish pastry.
Most bakers and pastry cooks are using the croissant recipe to produce ‘Danish’, this
ensures that there are no mistakes with what dough to use for which pastry.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
61
Hazelnut Filling
Group Ingredients % Weight Costing
A Caster Sugar 28 0.280
Butter 6 0.060
Milk 74 0.740
B Ground Hazelnut, toasted 100 1.000
Cake Crumbs 50 0.500
Honey 10 0.100
C Vanilla To taste To taste
Lemon To taste To taste
Cinnamon To taste To taste
Rum To taste To taste
Total 2.680
Method:
Lemon Filling
Group Ingredients % Weight Costing
A Lemon Curd 100 1.000
B Cake Crumbs 50 0.500
Total 1.500
Method:
Cherry Filling
Group Ingredients % Weight Costing
A Cherry Juice 100 1.000
Caster Sugar 20 0.200
Cinnamon 2 sticks
B Corn flour/Arrowroot 12 0.120
C Sour Cherries 70 0.700
Total 2.020
Method:
Cheese Filling
Group Ingredients % Weight Costing
A Cream Cheese (Quark) 100 2.500
Caster Sugar 20 0.500
B Eggs 10 0.250
C Raisins 5 0.125
Lemon Zest #2
Salt pinch
D Custard Powder 2.6 0.065
Total 3.440
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
63
Apple Filling
Group Ingredients % Weight Costing
Method:
Mix all ingredients together. Care must be taken not to lump the liquid with the instant starch.
It is advisable to mix the sugar with the starch.
Almond Filling
Group Ingredients % Weight Costing
A Raw Marzipan 100 0.100
Almonds Ground 100 0.100
Cinnamon 0.1 0.001
Oranges #1
Egg Whites 60 0.060
Rum 0.5 0.005
Total 0.310
Method:
Crème Patissiere
Group Ingredients % Weight Costing
A Milk 100 1.000
Caster Sugar 1 10 0.100
B Egg Yolks 12 0.160
Vanilla Essence 0.5 0.005
Caster Sugar 2 10 0.100
C Cake flour 6 0.060
Corn flour 5 0.050
Total 1.475
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
64
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
65
Bohemian Cake
Method:
30 x 60 gm Bohemian Cakes
Mix "A" into a clear, well developed dough
Scale off: 60 gm pieces
Hand up: Round
Roll out to 3 mm thick discs
Brush with water
Pipe 25 gm of each filling onto base
Sprinkle with butter crumble
Proof – 32ºC 80% RH
Bake at 200ºC until golden brown in colour
Remove from oven, place onto cooling wires
Dust with icing sugar when cold.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
66
Streuselkuchen
2 x GN Trays
Total 2.152
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
67
Method:
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
68
Method:
Method:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
69
Method:
Continental Rounds
Total 1.690
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
71
Method
Mix "A".
Add "C" and mix clear
Add "B"
Rest for 15 min, covered
FDT 26ºC
Scale off: 60 gm Donuts
Mould to shape as instructed
Place onto greased tray
Proof ½ proof
Proof – 35ºC 65% RH
Deep-fry at 170ºC until golden brown in colour
Place onto a cooling wire.
Finish for various donuts
Cinnamon sugar
Glaze with boiled apricot jam and fondant
Pipe a rosette of fresh cream and decorate with fresh fruit. Dust with icing sugar prior to
serving.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
72
Berliner Pancakes
Donuts
Roll in Pipe a little raspberry jam into centre and finish with either:
Rolled in A1 sugar
Glazed with apricot jam and white fondant
Dusted with Icing Sugar.
Troubleshooting Chart
Crust Colour too Dark. Frying temperature too high Calibrate and adjust
Crust Colour too Light Frying temperature too low. Calibrate and adjust.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
73
Dough takes too long Dough temperature too low Adjust water temperature
To rise in bowl
Not enough yeast
Bad yeast
Dough rises too fast Dough mixed too warm Adjust water temperature
Over fermented
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
74
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
75
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
76
Recommended reading
Bailey, Adrian & Ortiz, Elisabeth Lambert; 2003; The book of ingredients, Michael Joseph
DiMuzio, Daniel; 2009; Bread Baking: An Artisan's Perspective; Wiley
Figoni, Paula; 2004; How baking works: Exploring the fundamentals of baking science;
John Wiley and Sons Inc
Forkish, Ken; 2012; Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza; Ten
Speed Press
Hadjiandreou, Emmanuel; 2011; How to Make Bread; Ryland Peters & Small
Hamelman, Jeffrey; 2012; Bread: A Baker's Book of Techniques and Recipes; Wiley
Igoe, Robert S; 2011 (5th edition); Dictionary of food ingredients; Springer
Keller, Thomas; 2012; Bouchon Bakery; Artisan
Mitchell, Karen; 2013; The Model Bakery Cookbook; Chronicle Books
Morgan, Diane; 2005; Pizza: More than 60 Recipes for Delicious Homemade Pizza; Chronicle
Books
Peterson, James; 2009; Baking;Ten Speed Press
Reinhart, Peter; 2001; The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread;
Ten Speed Press
Wood, Ed; 2011; Classic Sourdoughs;Ten Speed Press
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
77
The following statements are about the competency you have just completed.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
78
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
79
1.3 Produce a variety of yeast goods according to standard recipes and enterprise
standards
2.2 Decorate yeast goods using fillings and coating/icing and decorations according
to standard recipes and/or enterprise standards and/or customer requests
Trainee name:
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
80
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Prepare and Produce Bakery Products
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate, Prepare and Produce
Bakery Products following standard procedures within 15 minutes.
to show if
DEMONSTRATION evidence is
demonstrated
Yes No N/A
During the demonstration of skills, did the candidate:
Demonstrated ability to produce a range of specialist bakery products,
both sweet and savory according to establishment standards and
procedures.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
81
We are seeking your support in the judgment of this candidate’s competence. Please answer these
questions honestly as a record of the candidate’s performance while working with you. Thank you for
your time.
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials
82
_______________________________________________________________________________________________
Franciscan College of the Immaculate Conception, Baybay, Leyte, Incorporated
Baybay City, Leyte
Competency-Based Learning Materials